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Biotransformation of hop derived compounds by Brettanomyces yeast strains

机译：BRETTANOMYCES酵母菌菌株的啤酒花衍生化合物的生物转化

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摘要

Several hop derived compounds in wort are known to be converted by yeast during fermentation, influencing the overall perception of the beer. A deeper understanding of such metabolic processes during fermentation is needed to achieve better control of the outcome. Here, the interaction between hop derived compounds and the yeast genera Brettanomyces was studied. Several Brettanomyces strains with different genomic backgrounds were selected, focusing on two traits: beta-glucosidase activity and nitrate assimilation. The role of three beta-glucosidases present in Brettanomyces bruxellensis and Brettanomyces anomalus and their impact on the final monoterpene alcohol profile was analysed. The beta-glucosidase activity was highly strain dependent, with B. anomalus CRL-49 exhibiting the highest conversion. Such activity could not be related to the release of aglycones from hops during fermentation, as a substantial part of such activity was intracellular. Nevertheless, the reduction of geraniol to β-citronellol was remarkably efficient for all Brettanomyces strains during fermentation, and it is suggested that two oxidore-ductases BbHye2 and BbHye3 may have an influence. Moreover, the transfer of nitrate from hops to wort and its further assimilation by Brettanomyces species was analysed. The amount of nitrate in wort proved to be linearly proportional to the contact time of the hops with the wort. The level of nitrate assimilation by yeast was shown to be dependent on the nitrate assimilation cluster [YNR, YNI, YNT). Hence, the desired yeast strains may be selected according to the genetic make-up. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling
机译：已知几种跳跃衍生的化合物在发酵过程中被酵母转化为酵母转化，影响啤酒的总体感知。需要在发酵过程中更深入地理解这种代谢过程，以实现对结果的更好控制。这里，研究了跳跃衍生化合物与酵母属Brettanomyces之间的相互作用。选择了几种具有不同基因组背景的Brettanomyces菌株，专注于两个特征：β-葡糖苷酶活性和硝酸盐同化。分析了三种β-葡糖苷酶在Brettanomyces Bruxellensis和Brettanomyces Anomalus上的作用及其对最终单萜醇谱的影响。 β-葡糖苷酶活性高度应变，B.Anomalus CRL-49表现出最高的转化。这种活性不能与发酵过程中来自跳跃的糖酮的释放有关，因为这种活性的大部分是细胞内的。然而，在发酵过程中，对所有Brettanomyces菌株的抑菌具有显着有效的Geraniol对β-Citronellol的减少，并且建议两个氧化剂导管Bbhye2和Bbhye3可能产生影响。此外，分析了硝酸盐从啤酒花转移到麦芽糖物种的进一步同化。麦芽汁中的硝酸盐的量被证明是线性成比例与跳法液的接触时间。酵母硝酸盐同化水平显示依赖于硝酸硝酸盐同化簇[YNR，YNI，YNT）。因此，可以根据遗传构成来选择所需的酵母菌株。 ©2020作者。 John Wiley＆Sons Ltd在酿造和蒸馏研究所发表的酿造研究所

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